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- W57797859 abstract "Abstract Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leafpowder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract toextend storage. The Jeolpyun was stored at 20 o C for 72 hr, and the physical and sensory characteristics were evaluated. Asa result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36,11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount ofbamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback valuesdecreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hardtexture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control duringstorage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers.Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of thecontrol. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4%bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.Key Words: bamboo leaf powder, Jeolpyun, aqueous malt extract, quality characteristics" @default.
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- W57797859 date "2010-01-01" @default.
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- W57797859 title "A Study on the Quality Characteristics of Jeolpyun with Bamboo Leaf Powder" @default.
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